Mock Chicken Tofu Recipes
MOCK CHICKEN
This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.
Provided by SILVERWOLF
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time P3DT15m
Yield 4
Number Of Ingredients 1
Steps:
- Leave tofu in original package and place in freezer for 72 hours.
- Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg
MOCK CHICKEN TOFU
I was lucky enough to get this recipe from "Down to Earth" in Maui, HI many years ago. It is the creation of Carol Lent. It has been a standard fare in our family for years. It is so delicious! Give it a try!
Provided by Dana Z
Categories Soy/Tofu
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tofu well.
- Heat oil in frying pan, preferably a non-stick skillet.
- When oil is hot, add tofu by breaking it into random size pieces about 1" x 1".
- Cook tofu without turning for about 5 minutes.
- Turn tofu and cook for about 4 more minutes on the other side.
- Turn off the heat and add the remaining ingredients.
- First you put in the soy sauce and stir so as to cover all the pieces of tofu.
- Then add the nutritional yeast, spike and black pepper.
- Toss and coat all the tofu pieces.
Nutrition Facts : Calories 459.2, Fat 32.3, SaturatedFat 3.8, Sodium 1551.7, Carbohydrate 18.5, Fiber 10.9, Sugar 1.8, Protein 34.3
VEGAN BUTTER "CHICKEN" WITH TOFU (GLUTEN FREE)
You are in for a surprise when you make this Vegan Butter Chicken! This classic recipe is made with tofu and cashews instead but is still so rich and creamy!
Provided by Abbey Sharp
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Press tofu for a minimum 30 minutes.
- Break up the tofu into nugget size pieces
- Marinate the tofu with olive oil, cornstarch, garam masala, curry powder, salt, and pepper for 15 minutes.
- While the tofu is marinating, take cashews and almond milk, and puree until creamy and smooth. You can also use a blender here as well.
- Once the tofu is done marinating, fry the tofu on a pan over medium high heat until crispy. About 10 minutes.
- Remove the tofu from the pan and set aside.
- In a pan over medium heat, add the ginger, garlic, and onion. Sautee until soft and fragrant. The onions should be almost transparent. About 5 minutes.
- Next, add vegan butter, tomato puree, maple syrup, garam masala, curry powder, and cinnamon, as well as the cashew cream. Mix until combined. Cook for 3 more minutes. This should form a light yellow-orange sauce.
- Lastly, add the tofu back in to combine the sauce and the "nuggets". Cook for about 2 minutes.
- Serve with jasmine rice and garnish with cilantro
Nutrition Facts : Calories 341 kcal, Carbohydrate 31 g, Protein 15 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Sodium 210 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 15 g, ServingSize 1 serving
MOCK CHICKEN
This is another of my elderly Mum's recipes - don't know what it has to do with chicken except that it contains mixed herbs which is usually part of chicken stuffing ingredients. It is great for spreading on savoury biscuits.
Provided by Lynjoy QLD
Categories Onions
Time 25m
Yield 1 large cupful
Number Of Ingredients 6
Steps:
- Saute onion in butter until clear.
- Add tomatoes.
- When tomatoes are softened, add mixed herbs, salt and pepper.
- Remove from heat.
- Add beaten egg.
- Return to heat and cook until thickened.
- Serve on savoury biscuits.
Nutrition Facts : Calories 265.8, Fat 17.1, SaturatedFat 9, Cholesterol 242, Sodium 167.4, Carbohydrate 21.2, Fiber 4.5, Sugar 11.6, Protein 9.6
MOCK CHICKEN PATTIES
For years I've endured paying $1 for a patty at the store feeling like I could figure out the recipe, but never could until now. Eureka! Mock chicken patties that taste marvelous on a bun with fixin's or slathered in gravy, Texas-style. Very good stuff.
Provided by MrsWifey/Mommy
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 38m
Yield 12
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add onion and celery, cover, and steam until tender, 2 to 3 minutes.
- Place tofu and water in a blender or food processor. Pulse briefly. Add bouillon cubes and vegetable base. Pulse until completely combined. Stir in onion, celery, oats, and cashews until evenly distributed.
- Form tofu mixture into patties.
- Heat oil in a skillet over medium heat. Cook tofu patties until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 179 calories, Carbohydrate 19.2 g, Fat 9.1 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 89.9 mg, Sugar 1.5 g
More about "mock chicken tofu recipes"
MOCK CHICKEN TOFU - HEALTHY VEGETARIAN AND VEGAN …
From happycow.net
4.1/5 (9)Category Meat Alternatives,Tofu,AppetizerServings 3-4Total Time 15 mins
- Heat oil in a frying pan on medium-high heat. When hot, add cubed tofu and allow to cook for about 5 minutes, without turning. The cubes should have a light brown crust.
- Turn off heat. Add remaining ingredients. Toss cubes in pan to mix, and let sit for 5 minutes. Serve hot.
HOW TO MAKE TOFU TASTE LIKE CHICKEN - THE EASY VEGAN
From theeasyvegan.org
5/5 (9)Total Time 35 minsEstimated Reading Time 3 mins
- For best results, press the tofu for around 30 mins using one of the methods shown in the video. Pat dry once finished.
- Whenever you are ready to cook some, get out as much as you need, separate the pieces and defrost them until 100% thawed. The quickest way is in the microwave.
HOW TO MAKE MOCK CHICKEN TOFU - KEEPING IT RELLE
From keepingitrelle.com
5/5 (5)Calories 217 per servingCategory Vegan
- Remove tofu from packaging and discard water. Press tofu to remove excess water. This can be done with a tofu press or place tofu in a dish towel and place a heavy pot/pan on the tofu for 30mins.
- Add oil of choice in to a pan on medium high heat. Fry until golden brown, about 2-3 minutes on each side.
VEGAN KFC FRIED CHICKEN (COPYCAT) - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (10)Estimated Reading Time 7 minsCategory EntreeTotal Time 24 hrs 10 mins
- Freeze entire package of medium-firm tofu. Once it is frozen, remove it from the freezer and allow it to defrost. Repeat this step twice.
- Once the tofu is fully thawed for the second time, open the package and fully drain out all of the liquid. Press the tofu between two cutting boards to remove the liquid as best as you can. Once drained, use a towel to absorb any additional liquid.
- Break up the tofu into medium sized pieces. A block of tofu should yield about 8-10 pieces and maybe some smaller pieces. The tofu should naturally tear apart as well.
- Place the tofu pieces in casserole dish and pour in 2 cups of vegan chicken broth. If you’re using no-chicken bullion cubes, mix with 2 cups of hot water prior to pouring over the tofu. Once the tofu is fully submerged in the broth, set the container aside to marinate while you set up the breading station.
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THE ORIGINAL RAW VEGAN MOCK "CHICKEN" SALAD
From thehealthyfamilyandhome.com
5/5 (14)Total Time 10 minsCategory Main Course, SaladCalories 391 per serving
- Add all ingredients for the dressing to a Vitamix and blend until the mixture is creamy and smooth.
- Add all the ingredients for the vegetable mixture to a food processor and pulse until the veggies are broken down into small pieces. Take care to not over process.
- Add the vegetable mixture and dressing to a medium-size mixing bowl and stir until all ingredients are evenly distributed.
BRAISED CHINESE VEGAN CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.5/5 (2)Total Time 40 minsCategory VeganCalories 399 per serving
- Place a wok over high heat until it starts to smoke slightly. Add 3 tablespoons of oil to coat the wok. Add the sliced vegan chicken, and arrange it in a single layer. If you have a smaller wok, you can do this step in two batches, adding more oil if needed (this is also a good time to use your non-stick pan if you have one, which will require less oil). Turn the heat down to medium. Lightly brown both sides of the vegan chicken. Remove from the wok and set aside.
- Add 1 tablespoon of oil to the wok along with the sugar, using low heat to slowly melt the sugar until it completely dissolves. Next, add in the ginger and white parts of the scallion and cook for a minute. Add in Shaoxing wine, light soy sauce, dark soy sauce, and the water. Bring the mixture to a boil, cover the lid, and simmer over low heat for 5-8 minutes. You don’t want too much of the liquid to cook off, so check it every so often.
- Now add the pan-fried vegan chicken slices to the sauce. Gently mix together, cover, and simmer for 5 minutes. Uncover, add the green parts of the scallions, stir gently, and serve.
- This dish is tasty when hot, at room temperature, or cold right out of the refrigerator! I made this recipe a couple of times to test it, and I almost ate a whole plate by myself. I hope you fall in love with it too!
8 BEST VEGETARIAN AND VEGAN "CHICKEN" RECIPES
From thespruceeats.com
Author Jolinda Hackett
- Southern Fried Vegetarian Chicken Nuggets. It's no secret that deep-fried anything is usually delicious, and truth be told, these deep-fried Southern-style vegetarian "chicken" nuggets made from seitan are out-of-this-world good.
- Chinese Kung Pao Tofu. Since Asian cooking rarely includes any dairy, by simply swapping out the meat for tofu you easily have a vegan dish that tastes truly authentic.
- Breaded Tofu Nuggets. Soy-based vegan chicken nuggets are relatively low in fat and delicious enough to eat every day. The tofu pieces are tossed in a mixture of soy milk, mustard, nutritional yeast, and spices, coated with panko breadcrumbs, and then pan-fried until golden.
- Tofu Orange Chicken. This vegetarian tofu version has all of the same sweet and tart flavors of this traditional Chinese chicken dish. The tofu is sauteed with garlic and then cooked in a mixture of soy sauce, orange juice, rice vinegar, orange marmalade, and ginger until the sauce is nice and thick.
- Spicy Seitan Buffalo "Wings" Vegetarian Buffalo wings can be prepared in much the same way as when using real chicken. The chicken substitute seitan is coated with spices, fried, and then tossed with margarine and spicy hot sauce.
- Vegetarian Mock Chicken Salad. Made with vegetarian chicken-style deli slices, this soy chicken salad recipe is full of flavor and looks gorgeous served on a bed of crisp green lettuce—but it is also perfect between toasted bread or a soft roll as a sandwich.
- Vegetarian "Chicken" Pot Pie. For a vegetarian main dish, try this pot pie recipe filled with vegan "chicken," vegetables, and savory herbs. You'll find it's just as hearty and filling as any other pot pie, yet much lower in fat since it does not contain any cream.
- Barbecue "Chicken" Wing Pizza. When you're in the mood for pizza but need something with a little more heft, it doesn't get much better than this barbecue "chicken" wing pizza, made with store-bought vegan barbecue chicken "wings," barbecue sauce, and mozzarella cheese, and garnished with fresh chopped cilantro and a squeeze of lime.
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